Raspberry Rugelach

Raspberry Rugelach

Ingredients

For dough:

• 1 cup 2 sticks unsalted butter, at room temperature
• 1 8 ounce package light cream cheese (Neufchatel)
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups whole wheat pastry flour
• 1 1/4 cups all purpose flour

For filling:

• 6 Tablespoons raspberry preserves
• 1 1/2 Tablespoons brown sugar
• 6 Tablespoons finely chopped pecans
• Cinnamon sugar 2 Tablespoons sugar +3/4 teaspoon cinnamon
• mini chocolate chips optional, 1 Tablespoons per log, if using
• milk for brushing
• Turbinado sugar raw sugar for sprinkling

Instructions

1.       In a large bowl, beat butter and cream cheese together until combined, smooth and silky.

2.       Add brown sugar, vanilla and salt and continue mixing until creamy.

3.       Add flours and mix just until well combined. Avoid over working dough or your cookies will be tough.

4.       Divide dough into three equal portions on separate parchment or wax paper sheets. Fold parchment over on top of dough and press into a 6"x 8" rectangle. Cover and refrigerate for 1 hour or until firm. I did this on wax paper then used the same paper to wrap up the dough for refrigeration.

5.       Preheat oven to 375 degrees F.

6.       Roll each rectangle of dough between parchment paper to a thickness of 1/4". My rectangle was rolled to just over 7" x 9", but in retrospect I would have rolled it thinner, closer to 7" X10" or 8" x 10". I didn't quite get it to that 1/4". (Leave the remaining dough in the refrigerator until you're ready to roll them.)

7.       Uncover the dough, position it so that it is longest from left to right. Spread 2 Tablespoons of preserves evenly on dough, leaving a good 1" bare at the far side (the last part of the dough to get rolled up.)

8.       Sprinkle with a 1/2 Tablespoon of brown sugar. Then evenly distribute 2 Tablespoons of finely chopped pecans. (Add 1 Tablespoon mini chocolate chips, if desired.) Press the nuts (and chips) lightly into the dough, then sprinkle with 1/2 Tablespoon cinnamon sugar.

9.       Start rolling the dough tightly but without stretching it. You'll be rolling the dough away from you. Roll up completely and press the edge to seal. Roll it up with the parchment to cover it and put it back into the refrigerator until firm. Repeat with remaining dough.

10.   Once logs have firmed up again in the refrigerator (about 30 minutes,) remove parchment, place seam side down, brush with milk and sprinkle Turbinado (or any coarse sugar) generously on top. using a sharp knife, cut into 1" slices.

11.   Repeat these steps with the other logs.

12.   Place slices standing with sugar side up onto parchment lined baking sheets and bake for 25-30 minutes or until edges are golden brown. Allow to cool on baking sheet.

source www.themerchantbaker.com

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